It is believed that the Assyrians in the 8th century BC were the first people in the Eastern Mediterranean who made sweets from grated walnut and honey in dough making an early baklava. According to this theory, Greek sailors and merchants who traveled east, soon discovered the new sweet taste and brought it to Greece. The great Greek contribution in the development of the sweet was the invention of a technique that made the dough rolled onto a sheet and therefore could now be made with multiple layers of grained walnut. Pieces of baklava as we know them today were made in every kitchen of a wealthy family in the Greek territory from the 5th century BC.

During the Byzantine period the Armenians first added cloves and cinnamon to the baklava. Later the Arabs introduced the use of rose water and cardamom. The word baklava comes from Arabic and the word baqlawah which means nut. Many other cultures have added materials by making their own versions

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